Monday, May 19, 2014

Buvette's Walnut Pesto Tartinettes


Tartines, tartinettes, crostini, bruschetta.......it's all the same to me.

Delicious toppings on crusty toasted bread.

I'm in.

I could write a book on open faced little toasts with mouth watering toppings.
Every time we go out, we order them with cocktails.

I love seasonal toasts, such as fava bean or pea crostini (for spring).

In the summer, always a tomato bruschetta, with summer's beautiful, ripe tomatoes and my favorite avocado toast which has no season, and is my daily bread.

I have spoken about Buvette in NYC's West Village, many times.

They serve ridiculous tartinettes (smaller versions of tartines), beautifully presented on silver pedestals, piled high with toppings.


Jody William's new book has all of her secret recipes for her famous tartinettes in it, and the walnut pesto was first on my list to try.

For once, a recipe came out exactly like the restaurant's version!

I used good Parmigiano Reggiano cheese, fresh California walnuts, excellent quality olive oil from Abruzzo, sherry wine vinegar from Spain and semi-dried tomatoes from Italy.

I think the quality of the ingredients really matters when you are making simple recipes, such as this one.

The next day, I served this pesto on blanched green beans and it was amazing!


Make this pesto, it's so good.

Buvette's Walnut Pesto Tartinettes (adapted from Buvette, The Pleasure of Good Food)

1 cup of raw walnuts (make sure your nuts are fresh)
1/4 cup of packed grated Parmigiano Reggiano cheese (1.5 oz)
1 small garlic clove, chopped
2 tsp fresh thyme leaves
1 tsp sherry wine vinegar
1/4 cup + 2 tbsp good quality olive oil
3 sun-dried tomatoes in oil (drained)
sea salt
a few slices of country bread, toasted
fresh parsley leaves for garnish

Pulse everything in a food processor, drizzling in the olive oil last.
You want a chunky consistency, not a paste.


Season w/ sea salt and spread onto toasted slices.

Drizzle with good olive oil just before serving and garnish w/ fresh parsley for some color.


Enjoy!

7 comments:

Susan..... said...

Squeeze lots of lemon juice and more olive oil into that pesto to loosen it up and then pour that over grilled sardines or swordfish and be prepared to be wowed all over again.
Walnuts do not get the culinary credit they deserve. Move over pecans...lol

Stacey Snacks said...

Susan,
Walnuts are my favorite! and I love the idea serving this pesto over swordfish!!!

Natalia B said...

You are the 3rd person in the last week to talk about Buvette - can't wait to go there. Going to try your recipe before I go!

Ciao Chow Linda said...

The more you write about that cookbook and restaurant the more I need to go there and also own that cookbook. I will be trying this one.

Proud Italian Cook said...

I'm making this, I'm in love and I haven't even tasted it yet!

Dena said...

I love your blog. I actually make my shopping list when your email arrives. You get credit a few times a week for the delicious ideas. "Oh, this is Stacey's", I'm constantly saying. Also, because of you the "Buvette" book just arrived! Thank you!

Stacey Snacks said...

Dena,
Thank you!
Glad at least someone is still getting my daily emails!
Enjoy the Buvette book, hope you can get to Jody's restaurant in NYC or Paris sometime, it's so much fun and so delicious!

Stacey